Author:
Calligaris Sonia,Lucci Paolo,Milani Andrea,Rovellini Pierangela,Lagazio Corrado,Conte Lanfranco,Nicoli Maria Cristina
Subject
Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science
Reference35 articles.
1. Does “best before” date embody extra-virgin olive oil freshness?;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2014
2. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series A;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2010
3. Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2012
4. Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy;Aparicio-Ruiz;Grasas York Aceites,2017
5. California Department of Food and Agriculture (CDFA) (2016). Grade and labeling standards for olive oil, refined-olive oil and olive-pomace oil. Sacramento, 22 September 2016.
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献